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Thread: eggplant parm - freeze cutlets before or after baking?

  1. #1
    Join Date
    Nov 2002
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    eggplant parm - freeze cutlets before or after baking?

    I'm planning on making eggplant parmigiana for guests on Thursday, but I want to make the cutlets in advance and freeze them. I'm planning on baking them instead of frying. Should I bake them before freezing, or just bread them and then freeze?

    Thanks!
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

  2. #2
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    bumping 'cause I'd like to do it this weekend...
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

  3. #3
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    bumping so it will actually bump this time - sorry about the multiple bumpage!
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

  4. #4
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    hey, why isn't this bumping?
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

  5. #5
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    anyone? thoughts?
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

  6. #6
    Kim,

    I would bake first, then freeze. That's just what came to mind as I read your post, not based on any experience with freezing already baked cutlets, just my thoughts. I've frozen the whole dish, already assembled with sauce and cheese (and then I "top off" the sauce and cheese with some fresh stuff once thawed before reheating, but have never frozen just the cutlets. I can't imagine it would be a problem but I would definitely wait to "hear" someone else's thoughts!

  7. #7
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    Nov 2002
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    Thanks Meg! That's kind of what I thought too. I prefer it baked and eaten the same day, but I don't think my eggplants will last (plus I need to make sauce!)

    Anyone else?
    Kim

    Without music, life is a journey through a desert.
    -Pat Conroy

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